Pumpkin Bread (Cake)

This is a recipe I found in my friend, Kristy’s Taste of Heaven Cookbook. I only tweaked it a little by adding a handful of caramel bits into the batter…as if this recipe wasn’t already decadent enough! I also changed the name of the recipe from Pumpkin Bread to Pumpkin Cake Loaf because it really is that delicious (and sweet!). It’s definitely yummier than your average pumpkin bread.  This would make a great “Thank You” gift to a teacher or a happy fall surprise for a neighbor! 

INGREDIENTS:

forBREAD

3 1/3 cups flour

3 cups sugar

2 tsp baking soda

1 ½ tsp salt

1 tsp ground cinnamon

1 tsp ground nutmeg

15 oz. can solid pack pumpkin

1 cup vegetable oil

4 eggs, lightly beaten

2/3 cup water

Handful of caramel bits

carmelGLAZE:

¼ cup butter 

¼ cup sugar

¼ cup brown sugar, packed

¼ cup whipping cream

2/3 cup powdered sugar

1 tsp. vanilla

 

DIRECTIONS:

Combine the dry ingredients for the bread. 

In another bowl combine pumpkin, oil, eggs and water. Mix and add to the dry ingredients. 

Fold in the caramel bits. 

Pour into 2 greased loaf pans. 

Bake at 350 degrees for 1 hour or until a tooth pick comes out clean. 

TO MAKE THE GLAZE: Melt the butter, sugar and cream in a saucepan over medium heat. Cook until the sugar is dissolved then remove from heat and allow it to cool for 20 minutes. 

Stir in the powdered sugar and vanilla until it is smooth.

Once the cakes have baked, cool in pan for about 10 minutes. Remove from pan and cool on wire racks. 

 Once the loaf has cooled a little, drizzle the glaze over the loaves.

Cut. Share. Serve. Eat...Repeat. :)